I have had so many request on the recipe that I use when I make sugar cookies. I know there are a few popular cookie recipes out there such as the “NFSC” (No Fail Sugar Cookies) I have tried the recipe but I failed so badly with it. So what works for me is a shortbread type of cookie without baking powder. The best one, is a recipe that I have slightly adapted from Peggy Porschens fabulous cake book.
Most sugar cookies is made with sugar only. But I like to add confectioners sugar to the recipe aswell. Of course you can use only sugar for the recipe if you like.
You can make this cookie dough on the mixer but if you dont have one then it is just as easy and quick to make it with a spoon and clean hands Either way it is important that you dont overwork the dough because that can cause the cookies to spread more during baking. Use a pair of spacers (mine are from PME) when rolling out the cookie dough. This gives a perfect thickness to your cookies especially if you are making cookie lolly pop’s.
I know many like to roll out the soft dough between two sheets of parchment paper as soon it has been made and then chill the dough before cutting. Well my refrigerator is not that big to do that, so what I do is simply to take out the cold dough. Knead it lightly, roll out the dough and cut out the cookies. The most important is that you find a way that works the best for you. If the dough should get to soft. Wrap it up and put it back in the refrigerator for 10-15 minutes.
Vanilla sugar cookies:
Makes around 25-30 medium sized cookies.
300 grams (11 oz) granulated/caster white sugar
(OR 200 grams (7 oz) sugar and 100 grams (4 oz) of confectioners powdered sugar)
300 grams (11 oz) of unsalted butter, diced.
2 large eggs.
1 tsp of vanilla.
500-550 grams (18-19 oz) all-purpose flour, sifted.
Extra flour for kneading and rolling.
In a bowl or in the kitchen mixer with paddle attachment, mix the two types of sugar, vanilla and the egg. Add the flour and the butter and keep mixing just until the dough comes together.
Knead the dough lightly by hand on your flour dusted kitchen counter and wrap it well in cling film and put it in a plastic bag. Chill the dough for 2 hours.
I always roll out my dough on a sheet of parchment paper lightly dusted with flour and I set my oven to 325F (170C) when I bake cookies and place the baking tray in the middle of the oven. Depending on size I bake them from 15-20 mins. You want them to be light golden brown without being raw in the middle.
You can read and learn more about cookie making and decoration techniques here:
How to make a cookie template
How to make royal icing
How to make marshmallow fondant
How to flood a cookie with royal icing
How to make a butterfly cookie
How to make a Christmas cookie ornament
How to make a Christmas wreath cookie